A One Pan Chicken Fajitas Recipe

Chicken fajitas (or steak) is one of my favorite weeknight dinners to make for several reasons! The first is that it is extremely easy and fast- this is one of the recipes I make when I am short on time. The second is that it only uses one pan, which makes for easy cleanup. And the third is that while it is extremely delicious, it is actually really good for you! It is one of those meals that make it really easy to eat well; you don’t feel like you are missing out on anything.

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I usually serve this recipe one of three ways. I like to build burrito bowls (all the ingredients served on a bed of lettuce), actual fajitas (using smaller tortillas, build your own style), or I just make fajita burritos. For these photos, I went burrito style, but honestly, I switch it up all the time because it is very versatile.

For my burritos shown here, I stuffed them with the chicken fajitas, cilantro lime brown rice (recipe follows), my 1-minute guacamole, and a small amount of cheese, jarred salsa, and spinach. This meal is very easy to personalize according to the preferences of you and your family.

Directions

Note: If making the cilantro lime brown rice (directions below), cook the brown rice in your rice cooker according to your rice cooker’s instructions. Make sure to get this going earlier than the fajitas because brown rice takes a long time to cook (usually 50-60 minutes for this amount) and the fajitas only take about 30 minutes.

Preheat oven to 375 degrees & mix the seasoning blend together in a small bowl.

In a high sided, oven safe pan, heat the olive oil over medium-high heat.

Season both sides of the chicken breasts with the seasoning mix (this will not use all the seasoning).

Add the chicken breasts to the center of the pan, then place all the bell pepper and onion around the chicken breasts.

Lightly season the bell pepper and onion with the seasoning mix.

Cook for 4 minutes (or until the chicken breast can easily be flipped & is browned on one side), then flip the chicken breasts and cook for an additional 3 minutes.

Put the entire pan in the oven. Bake for 15-20 minutes, depending on the size of your chicken breasts (to be sure, check for when the temperature of the chicken breasts reaches 165 deg F, or if you’re lazy like me, cut into the chicken and see).

Remove the pan from the oven, and place the chicken breasts on a cutting board to rest for about 5-10 minutes.

Taste the peppers and onions and season for salt- I did end up adding a little to mine.

Cut the chicken into strips (I sliced the chicken, then sliced each piece in half horizontally) and return the chicken to the pan.

Squeeze the ¼ lime into the pan, mix everything together, and serve!

Cilantro Lime Rice

Mix cooked rice, chopped cilantro, salt, and the juice of ½ lime together while rice is hot.

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Lauren Dirkschneider

Lauren is a born and raised Minnesotan, currently living in Nebraska. She has been a lifelong athlete who picked up running during grad school, and hasn't looked back since! When she is not running you will find her in the kitchen making some amazing food, kayaking, knitting, or checking out local breweries.

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